If you’re a cheese lover, rejoice — Christmas is the perfect time to let cheese take centre stage on your festive table. Whether it’s the opening to Christmas lunch or a grazing moment between family celebrations, cheese is endlessly versatile and effortlessly impressive.
Follow Valérie Henbest’s Christmas creations to bring magic, colour, and a touch of French flair to your festive entertaining.
Christmas Tree Camembert:
You’ll need:
- 1 Mons Camembert
- 20 g pink peppercorns
- 30 g citrus peel
- 50 g pistachios
- 100 g honey
- Pretzel sticks
Method:
- Cut the Camembert in half horizontally to make two full rounds. Cut each round into 6 equal triangles.
- Chop the pistachios and mix with pink peppercorns and citrus peel — this is your festive “Christmas mix”.
- Pour honey into a flat dish.
- Dip each Camembert triangle (cut side, not rind) into the honey, then into the Christmas mix to coat generously.
- Insert a pretzel stick into each triangle to create a “tree”.
- Arrange on a platter and serve — et voilà!
Baked Long Paddock Driftwood with Nectarines, Pecans & Thyme
You’ll need:
- 1 Long Paddock Driftwood
- 1 nectarine, halved and thinly sliced
- 10 g pecans, chopped and toasted
- 3 sprigs thyme
- ½ tsp Kris Lloyd Flower Salt
- 30 ml dry white wine
- Drizzle of honey
- 1 fresh baguette, sliced
Method:
- Preheat the oven to 160°C.
- Unwrap the Driftwood and place it back into its wooden box.
- Score the top of the rind in a shallow checkerboard pattern.
- Pour the white wine over the top of the cheese.
- Mix the pecans and thyme, and sprinkle over the cheese.
- Layer the nectarine slices on top, overlapping to form a festive crown.
- Sprinkle with Kris Lloyd Flower Salt and finish with a drizzle of honey.
- Bake for 15 minutes until the nectarines begin to caramelise and the centre is gooey.
- Rest for 10 minutes, then place on a serving dish with baguette slices arranged around it.
- Dip and enjoy its glorious, molten goodness!